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Delicious soup with dumplings and meatballs. Step-by-step meatball and dumpling soup recipe

Soup with meatballs and dumplings, step by step recipe with a photo of which you will see today - classic dish familiar to everyone. Due to its satiety, it can become a full-fledged lunch or dinner. Dumpling soup is also loved by many, especially children! What if you combine both meatballs and dumplings in one dish? Have you tried it? But in vain! A wonderful combination - tasty, satisfying and very interesting.

Main Ingredients:

filtered water - 2 liters + 6 tbsp.
potatoes - 2 large tubers
vegetable refined oil - 3 tbsp.
carrots - 1 large
bow - 1 large head
tomato paste - 1 tablespoon
salt - 1.5 tsp
paprika - 0.5 tsp
bay leaf - 3 pieces

Meatball products:

beef - 300 g
bow - 1 large head
hops-suneli - 0.5 tsp
salt - 0.5 tsp

Ingredients for dumplings:

eggs - 2 pieces
cold water - 4 tablespoons
flour - 12 tablespoons
salt - 0.5 tsp

Preparation:

Peeled the onion, chopped it arbitrarily and chopped it with a blender (you can use a meat grinder).

I prepared the beef in advance - washed it with cool water, dried it and ran it through a meat grinder with a medium nozzle.

I combined minced meat, onion, salt and suneli hops.

Mix the minced meat thoroughly until smooth.

I put the water on the fire when it boiled, added a heaped teaspoon of salt, stirred it.

I rolled meatballs from minced meat (I got 35 small pieces) and put them into boiling water along with lavrushka.

Peeled potatoes, cut into cubes.

I started it to the meatballs, throwing bay leaves out of the broth.

I kneaded the dough for dumplings - whipped eggs with a whisk with cold (removed from the refrigerator, or even better - from the freezer) water and salt.

Introduced sifted flour.

Stir the mass until smooth so that there are no lumps.

It took me 12 tablespoons of flour. You may take more or less depending on the size of the eggs and the gluten of the flour. The consistency of the dumplings should not be liquid or, on the contrary, very steep.

At the same time, I started cooking frying. To do this, fry the onion in small cubes in refined oil until translucent. I added paprika and salt to it.

Coarsely grated the carrots, and the spoon tomato paste diluted in six tablespoons of water. I put everything together to the bow.

Stirred, let the bay leaf and fried together until the carrots are cooked, about 7 minutes.

15 minutes after starting the potatoes, I put dumplings in the soup - I took the dough with one teaspoon, and threw it into the broth with the second.

Add half of the peeled finely chopped onions to the minced meat, season with salt and pepper.

Mix the minced meat thoroughly and form small balls - meatballs with your hands.

Peel the remaining onion and chop finely enough, grate the peeled carrots on a coarse grater, place the vegetables in a pan, pour in vegetable oil.

Fry the vegetables, stirring occasionally, until soft and place in a saucepan when the potatoes are done.

Then put the meatballs in a saucepan and cook the soup from the moment of boiling for 10 minutes over low heat.

Prepare dumpling dough: break an egg into a bowl, add salt and water.

Chop everything well with a fork, add flour and add a pinch of turmeric or curry powder, mix thoroughly.

The dough will turn out to be homogeneous, similar to thick sour cream.

When the meatballs have boiled for 10 minutes, start pouring the dough into the boiling soup, picking up half a teaspoon each and helping to remove it from the spoon with another spoon.

Next, mix the soup gently, add bay leaf and chopped garlic, cook the soup over low heat until the dumplings rise (4-5 minutes).

Bon Appetit!

Step 1: Prepare the vegetables.

Preparing vegetables is very, very simple. Peel the onions and carrots. Cut the pepper in half, remove the stalk and seeds. All the vegetables are washed and cut into small cubes, except for the garlic. Remove the husk from it and chop finely.
I think you noticed that potatoes are not listed on the ingredients list. If you're cooking with broth, you can do fine without it. The soup will be tasty, light and nutritious anyway. If the broth is tight, then you can cook with potatoes. Take 3-4 medium tubers, peel them, wash well and cut into medium cubes.

Step 2: making the meatballs.

It is better to cook minced meat for meatballs at home. Shop most often very fatty. Anyone will do: chicken, beef or pork. Pass the meat through a meat grinder at least twice to make the meatballs smooth and tender.
Add the egg, half a teaspoon of salt, 1/4 teaspoon of ground black pepper to the minced meat and mix well. You should get a plastic homogeneous mass.

Now we will sculpt small meat balls- future meatballs. The easiest way to do this is with wet hands so that the minced meat does not stick, so place a glass or some other container with water next to you. Take small lumps of minced meat and roll into balls the size of cherries or small apricots. Meatballs that are too large can break apart during the cooking process. Place them on a clean, dry cutting board.

Step 3: Making the dumpling dough.

There is no universal recipe for making dumplings dough. Each housewife does it differently. It can be on water or only on eggs. I like the last option better. Dumplings cooked with home-made eggs have a beautiful yellow color.
So, we prepare the dumpling dough. Sift the flour before cooking, beat the eggs a little with 1/4 teaspoon in homogeneous mass... Knead a thin plastic dough. The amount of flour in the recipe is approximate. Eggs are of different sizes, and flour - of different moisture, so we add it, how many eggs will take to get the required consistency. Cover the dishes with the dough with cling film and leave to wait for their turn.

Step 4: Prepare the soup with dumplings and meatballs.

Add the meatballs to the soup first; after all, the meat takes longer than the dough to cook. As soon as they come up, then it's the turn of the dumplings.

We make dumplings very simply: we take a little dough with a wet teaspoon and send it to the pan. In principle, it should slide off easily, if it is not, we will help it with another spoon. It should be noted that this process is lengthy and requires patience. Resist the temptation to use larger chunks of dough to speed it up. In the soup, the dumplings increase in size by at least one and a half times. Once they come up, cook over low heat for about 5 minutes. Then turn off, pour chopped parsley into the pan, cover and leave to infuse. The soup with dumplings and meatballs is ready.

Step 5: Serve the soup with dumplings and meatballs.

Pour soup into bowls and serve. Lovers creamy taste can try adding a spoonful of sour cream to it. Crunchy croutons or garlic croutons are a good addition to the soup.
Bon Appetit!

In the minced meatballs, you can add finely chopped dill, grated onion and even grated cheese. Experimenting is always fun;

Will improve significantly taste qualities soup, if you use white aromatic roots for its preparation: parsley, celery or parsnips. They can be taken all together or individually, peeled, cut into small cubes and cooked with other vegetables.

Step 1: prepare the onion.

Using a knife, peel all the onions and rinse thoroughly under running water. We spread the component on a cutting board and cut into squares. Attention: Pour the first chopped onion into one plate, and the next into another.

Step 2: prepare the carrots.

Peel the carrots with a knife and rinse thoroughly under running water. Using a coarse grater, grind the component directly on the cutting board and then pour it into a clean plate.

Attention: carrots can also be chopped into arbitrary pieces that you like best. After all, the taste of the soup will not change from this.

Step 3: prepare the meatballs.

Put in a medium bowl minced pork, chopped onion and pour in the spices for the meat. Attention: it can be the Khmeli-suneli seasoning, ground coriander, black pepper and more. Now mix everything thoroughly with clean hands until a homogeneous mass is formed.

After that, form small balls from the minced meat with our hands and put them on a cutting board.

Step 4: prepare the dumpling dough.

Break the eggs into a small bowl, pour out a clean cold water and add salt to taste. Using a hand whisk or fork, beat the ingredients until smooth.

After that, pour flour into the container in small portions and in parallel continue to beat everything so that no lumps form. Attention: we should get a dough a little thicker in consistency than for pancakes. Therefore, you may need less or more flour (depending on its type).

Step 5: prepare vegetable frying.

Put the pan on a small fire and put a piece of butter in it. When the oil becomes liquid and the container warms up well, pour the remaining chopped onion and carrots here. Stirring with a wooden spatula from time to time, fry the vegetables until the first component is transparent. Immediately after this, turn off the burner and set the pan aside. Attention: if you overcook the onions, the taste of the soup will be significantly different. Therefore, we are vigilantly watching this process.

Step 6: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Place the component on a cutting board and cut into small pieces. Attention: potatoes can be chopped into cubes or rectangular pieces of any size. We transfer the prepared component to a deep plate and fill it with plain cold water so that it does not darken when interacting with air.

Step 7: prepare the greens.

We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the herbs and pour into a clean saucer. The component is optional. It can be in 5 minutes until the soup is ready, pour into a saucepan or add herbs to a plate just before serving.

Step 8: prepare the soup with dumplings and meatballs.

Then add chopped potatoes to the container and cook the soup under the lid for 10-15 minutes.
After the allotted time, put the dumplings in a boiling liquid. For this, we will use teaspoons. In one we collect a little batter, and the other - we scrape it into a boiling soup.

We continue to cook the dish until the dumplings begin to float to the surface of the liquid. Immediately after that, pour vegetable frying into the soup, add bay leaves, black peppercorns and mix everything thoroughly again. We are still cooking 5 minutes and then turn off the burner. We leave aside the soup under the lid to infuse for a few more minutes.

Step 9: Serve the soup with dumplings and meatballs.

Using a scoop, pour the soup with dumplings and meatballs into deep bowls and serve with dining table along with slices of bread.
Enjoy your meal!

We use flour to make dumplings top grade and fine grinding;

Instead of water, you can pour into a saucepan meat broth;

You can also use to make soup minced chicken... It is best done at home using a meat grinder or blender.

So, we proceed directly to the preparation of this divine dish, and let it not scare anyone, at first glance, great amount ingredients. In fact, it is simple to prepare, and most importantly quickly, especially if you have an idea of the actions that should be taken:

First things first, let's start cooking the meatballs. In a bowl prepared for this process, put everything necessary ingredients... In this case, rub the onions on a fine grater, and chop the greens with a knife. Then, thoroughly mix the whole mixture until smooth. Next, ready-made, lightly beaten minced meat, set aside for 20 minutes in the refrigerator.
Now let's move on to making the dumpling dough. Beat an egg with salt and pour the prepared flour there, after which we knead a rather steep dough.
The preparatory stages can be considered complete. Now we proceed directly to cooking the soup. Throw peeled and medium-cut potatoes into boiling water. We cook it for 5 minutes.
Taking out a bowl of minced meat for meatballs from the refrigerator, we form balls the size of large cherries with our hands and throw them into a saucepan with soup. This manipulation must be done quickly enough so that the meatballs can cook almost simultaneously. Bring to a boil and cook for another 5 minutes.
Further, answering the question of how to cook this dish, you should tackle the legendary dumplings. To do this, after wetting a teaspoon in water, separate small pieces from the main dough and quickly immerse them in boiling water. After dipping the last dumpling, cook the soup for another 5 minutes.
After a short period of time, add finely chopped vegetables to the soup, pre-fried and brought to a delicate golden color in vegetable oil. Bell pepper added to soup without pre-roast but also finely chopped.
Then salt and pepper to taste, not forgetting to toss the lavrushka. Then we bring our wonderful culinary art to a boil and pour it into plates. That's it, the soup is ready!

As you can see, the soup is prepared simply and quickly, although it contains the meat, beloved by many. By the way, the soup poured into bowls can be decorated with sprigs of parsley and basil, which will add extra piquancy to the dish.

Due to the fact that the soup contains dough products and meat products in the form of dumplings and meatballs, it can be considered a high-calorie dish, which is relevant in winter, when a piercing cold wind with large flakes of snow cools the bodies of people rushing home, where a plate of fragrant hot and insanely delicious soup awaits them!

Bon Appetit!

Soup with meatballs and dumplings Delicious

Ingredients:

Adjika dry - 1 tsp
Water - 3 liters.
Potatoes - 5 pcs.
Chicken mince - 300 gr.
Bulb onion - 1 pc.
Sunflower oil 60 ml.
Carrots - 1 pc.
Corn flour - 1 tbsp. l.
Sweet pepper - 1 pc.
Salt - 1 pinch
Garlic arrows - 10 pcs.
Fresh dill - 1 bunch
Chicken eggs - 2 pcs.

Preparation:

1. Chop the onion, fry in vegetable oil, add chopped garlic arrows and small carrot squares. Fill the frying with water or vegetable broth.

2. Cut the potatoes and add them to the broth together with the pieces of frozen pepper. Add dry adjika, frozen herbs and salt.

3.Pour flour into a separate bowl, add an egg, salt, add half of the carrots, grated in advance, stir and add water if necessary.

4. Drive an egg into a separate container, mix with minced meat, salt, add dill and mix well.

5. Thanks to two teaspoons, we form dumplings and put immediately into the soup. Boil for 2 minutes. We put meatballs in our soup in the same way.

Our soup is ready! Bon Appetit everyone!

Step 1: prepare the onion.

Using a knife, peel all the onions and rinse thoroughly under running water. We spread the component on a cutting board and cut into squares

Attention: pour the first chopped onion into one plate, and the next into another.

Step 2: prepare the carrots.

Peel the carrots with a knife and rinse thoroughly under running water. Using a coarse grater, grind the component directly on the cutting board and then pour it into a clean plate. Attention: carrots can also be chopped into arbitrary pieces that you like best. After all, the taste of the soup will not change from this.

Step 3: prepare the meatballs.

Put the minced pork and beef, chopped onion in a medium bowl and add the spices for the meat. Attention: it can be “Khmeli-suneli” seasoning, ground coriander, black ground pepper and more. Now mix everything thoroughly with clean hands until a homogeneous mass is formed. After that, form small balls from the minced meat with our hands and put them on a cutting board.

Step 4: prepare the dumpling dough.

Break eggs into a small bowl, pour clean cold water and salt to taste. Using a hand whisk or fork, beat the ingredients until smooth. After that, pour flour into the container in small portions and in parallel continue to beat everything so that no lumps form. Attention: we should have a slightly thicker dough in consistency than for pancakes. Therefore, you may need less or more flour (depending on its type).

Step 5: prepare vegetable frying.

Put the pan on a small fire and put a piece of butter in it. When the oil becomes liquid and the container warms up well, pour the remaining chopped onion and carrots here. Stirring with a wooden spatula from time to time, fry the vegetables until the first component is transparent. Immediately after that, turn off the burner, and set the pan aside. Attention: if you overcook the onions, the taste of the soup will differ significantly. Therefore, we are vigilantly watching this process.

Step 6: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Place the component on a cutting board and cut into small pieces. Attention: potatoes can be chopped into cubes or rectangular pieces of any size. We transfer the prepared component to a deep plate and fill it with plain cold water so that it does not darken when interacting with air.

Step 7: prepare the greens.

We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the herbs and pour into a clean saucer. The component is optional. You can pour it into a saucepan 5 minutes before the soup is ready, or add herbs to a plate just before serving.

Step 8: prepare the soup with dumplings and meatballs.

Pour clean cold water into a saucepan and set over medium heat. To make the liquid boil faster, cover the container with a lid. Immediately after that, pour salt to taste, and carefully lay out the meatballs. Mix everything thoroughly with a tablespoon and wait for the water to boil again. Then add the chopped potatoes to the container and cook the soup under the lid for 10-15 minutes. After the allotted time, put the dumplings in the boiling liquid. For this, we will use teaspoons. In one we collect a little batter, and in the other we scrape it into a boiling soup. We continue to cook the dish until the dumplings begin to float to the surface of the liquid. Immediately after that, pour vegetable frying into the soup, add bay leaves, black peppercorns and mix everything thoroughly again. Cook for another 5 minutes and then turn off the burner. We leave aside the soup under the lid to infuse for a few more minutes.

Step 9: Serve the soup with dumplings and meatballs.

Using a scoop, pour the soup with dumplings and meatballs into deep bowls and serve them to the dinner table along with slices of bread. Bon appetit!

- for the preparation of dumplings, we use premium and fine flour;

- instead of water, you can pour meat broth into the pan;

- You can also use minced chicken to make the soup. It is best done at home using a meat grinder or blender.

Step by step recipe

Prepare the meatballs. Peel and chop one onion and a clove of garlic, chop finely, or grate, or mince. Mix the onion and garlic with the minced meat. Beat one egg, adding a little salt and black pepper. Pour the beaten egg into the minced meat with onions and garlic and knead well. Form the meatballs into balls about 3 cm in diameter and set aside on a cutting board or plate for now.

Prepare potato dumplings. Peel and grate one potato, put in a small bowl, lightly salt, add a raw egg and beat well with a fork. Continuing to beat, gradually add flour until you get a dough, which you can knead with your hands. Knead the dough properly, divide it into pieces, roll it out with sausages and cut the dumplings.

Put the meatballs and dumplings to cook. Pour water into a 3-liter saucepan about 5-7 cm below the edge of the saucepan and bring to a boil. Put one at a time in boiling water, first the meatballs, then the dumplings. Bring to a boil, reduce heat and cover loosely.

While the meatballs and dumplings are boiling, prepare the carrot and onion fry. Pour vegetable oil into a cold, dry frying pan about 1-2 mm above the bottom and heat over medium heat. Peel the second onion and cut into small cubes. Pour the onion into the heated oil, mix, spreading over the entire area of the pan, reduce the heat and cover. Peel the carrots and grate on a coarse grater. Pour the carrots into the pan with the onions. Stir and simmer under a closed lid, stirring occasionally, until the carrot pieces break easily with the edge of a spoon.

Add the frying to the soup and add salt if necessary. During the preparation of frying, meatballs and dumplings have time to cook to the desired condition, and therefore, as soon as the frying of carrots and onions is ready, it must be put into soup, mixed, tasted with salt, if necessary, add salt, stir again, bring to a boil, reduce heat and cover loosely.

Chop the parsley and dill.

Pour the herbs into the soup. Stir, bring to a boil, reduce heat, cover loosely, let it simmer for 2-3 minutes and remove the pan from heat.

Soup with meatballs and potato dumplings ready! Serving on the table, the soup can be seasoned with sour cream.

Meatball soup

The nutritional value:

Calories: 41 kcal.
Proteins: 1.6 g.
Fat: 1.2 g.
Carbohydrates: 4.3 g.

Bon Appetit!

Making dumpling and meatball soup

Step 1: Prepare the vegetables.

Preparing vegetables is very, very simple. Peel the onions and carrots. Cut the pepper in half, remove the stalk and seeds. All the vegetables are washed and cut into small cubes, except for the garlic. Remove the husk from it and chop it finely. I think you noticed that the list of ingredients does not include potatoes. If you're cooking with broth, you can do fine without it. The soup will be tasty, light and nutritious anyway. If the broth is tight, then you can cook with potatoes. Take 3-4 medium tubers, peel them, wash well and cut into medium cubes.

Step 2: making the meatballs.

It is better to prepare minced meat for meatballs at home. Shop most often very fatty. Anyone will do: chicken, beef or pork. Pass the meat through a meat grinder at least twice to make the meatballs smooth and tender. Add the egg, half a teaspoon of salt, 1/4 teaspoon of ground black pepper to the minced meat and mix well. You should get a plastic homogeneous mass.
Now we will sculpt small meat balls - future meatballs. The easiest way to do this is with wet hands so that the minced meat does not stick, so place a glass or some other container with water next to you. Take small lumps of minced meat and roll into balls the size of cherries or small apricots. Meatballs that are too large can break apart during the cooking process. Place them on a clean, dry cutting board.

Step 3: Making the dumpling dough.

There is no universal recipe for making dumplings dough. Each housewife does it differently. It can be on water or only on eggs. I like the last option better. Dumplings cooked with homemade eggs turn out to be a beautiful yellow color. So, prepare the dumpling dough. Sift the flour before cooking, beat the eggs a little with 1/4 teaspoon into a homogeneous mass. Knead a thin plastic dough. The amount of flour in the recipe is approximate. Eggs are of different sizes, and flour - of different moisture, so we add it, how many eggs will take to get the required consistency. Cover the dishes with the dough with cling film and leave to wait for their turn.

Step 4: Prepare the soup with dumplings and meatballs.

For the two soup options, with and without potatoes, the cooking sequence will be slightly different. If cooking with potatoes, place a pot of water on the stove, bring to a boil, and cook. Season with a little salt and cook over medium heat for about 10 minutes. During this time, heat a small amount of butter or oil in a skillet. Put all the prepared vegetables, sauté for 5-7 minutes and send them to the potatoes. If we cook without potatoes, heat all the vegetables in melted butter immediately in a saucepan over low heat for about 5-7 minutes. Then pour everything in hot broth. This is where the differences ended, then the cooking process is the same: salt to taste and add spices.
Add the meatballs to the soup first; after all, the meat takes longer than the dough to cook. As soon as they come up, then it's the turn of the dumplings.
We make dumplings very simply: we take a little dough with a wet teaspoon and send it to the pan. In principle, it should slide off easily, if it is not, we will help it with another spoon. It should be noted that this process is lengthy and requires patience. Resist the temptation to use larger chunks of dough to speed it up. In the soup, the dumplings increase in size by at least one and a half times. Once they come up, cook over low heat for about 5 minutes. Then turn off, pour chopped parsley into the pan, cover and leave to infuse. The soup with dumplings and meatballs is ready.

Step 5: Serve the soup with dumplings and meatballs.

Pour soup into bowls and serve. Lovers of a creamy taste can try adding a spoonful of sour cream to it. Crunchy croutons or garlic croutons are a good addition to the soup.

- finely chopped dill, grated onions and even grated cheese can be added to the mince for meatballs. Experimenting is always fun;

- the taste of the soup will significantly improve if you use white aromatic roots for its preparation: parsley, celery or parsnips. They can be taken all together or individually, peeled, cut into small cubes and cooked with other vegetables.

Soup with meatballs and dumplings Standard

Ingredients:

Potatoes - 2 medium
Carrots - 1 pc.
Onions - 1 pc.
Water - 1.5 liters.
Salt to taste
Bay leaf

To make meatballs:

Minced meat - 500 gr.
Bow - half of the total

For making dumplings:

Yolks - 2 pcs.
Flour - 50 gr.
Water - 1-2 tablespoons

Preparation:

1.Wash and peel carrots, potatoes and onions.

2. Prepare the dough for dumplings: break the egg into a cup, salt and beat well with a fork. Add flour and knead the dough.

3.To prepare the meatballs, we need to grate the floor of the onion and add to the minced meat, salt and pepper. We form the meatballs and put them on the plank.

4. Put the water on the fire, in the meantime, cut the potatoes and onions into slices, and the carrots into thin rings.

5.After boiling, we send all the vegetables to the soup, followed by the meatballs. And after 5 minutes our dumplings (using a teaspoon).

6. Smash the fire, cover the soup and cook for another 15-20 minutes. Then add salt, pepper, throw in the lavrushka and cook for another 10 minutes.

At the end, add sour cream as desired and pour into plates.

Instead of water, you can pour meat broth into a saucepan, so the soup will turn out to be more aromatic and rich!

You can view the recipe in more detail here:

Description

Soup with meatballs and dumplings is an appetizing dish that is very often made at home. No dinner is complete without a delicious and aromatic soup, which turns out to be very rich and satisfying. If you want just such a dish, then this recipe is especially for you. The delicacy is prepared on the basis of chicken meat with the addition of potatoes, onions, carrots and unleavened dough... All products are perfectly combined with each other. Even a novice hostess will cope with this dish. And if you follow our step by step photos with instructions, then no additional questions will arise at all.

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